Vegan day 101: Brown rice pudding
First things first- if you love animals and you are in South Florida- then show some love at
SUBLIME Restaurant & Bar,
where 100% of the profits support animal welfare.
I was there this past December, Ft. Lauderdale! I wasn’t quite vegan at the time (still stuck on yogurt and eggs)- but I ate mostly vegan and I would definitely search out vegan restaurants and travel far to them if I had to. I was on vacation with only Whole Foods around (and luckily at that). I asked a friend of mine who had prepared an amazing vegetarian (cheese-less) eggplant masterpiece for me at his restaurant, CASA di PEPE’s in Delray Beach. He highly recommended SUBLIME so off I went the next day. I tried many amazing items on the VEGAN menu. Since it was the holidays, I allowed myself some vegan cheese which I normally don’t do. The vegan margherita classico was insanely delicious. It was just amazing all around- such a big place, crowded and filled with other people who were interested in healthy food and saving animals. The owner, Nanci Alexander made her way to our table to say hello and talk to us about the dining experience and the shared love for the animals.
So now you can see why I was so happy to see her highlighted on the vegan kickstart online program that I somehow stumbled upon just last week. Here is the link: vegan kickstart. Do not fear my non-vegan friends- this is not going to show you the ramped horror stories so frequently and passionately put up on vegan pages. This in particular is about your health! In the end, of course, it’s always about your health and the health of the world- including the animals, the environment and sustainability! I would hope we live in a world where we could all coexist – as nature would have it.
This recipe is from the Nanci Alexander’s kickstart page with nutrition tips and recipes.
1 1/2 cups soymilk
1/2 cup golden raisins
1/2 cup raisins
1/2 cup light brown sugar (tightly packed)
8 ounces vegan sour cream
1 teaspoon agave nectar
1 cup fresh orange juice
** When I tasted the sauce, I knew right then that I finally uncovered one of the vegan secrets in desserts: vegan sour cream- heavenly! Note: I used sucanat instead of brown sugar.
Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Tuesday April 10th 2012 blog]
